Best 3 Grilled Mahimahi Recipes

Grilled mahimahi is a delicious and healthy dish that can be enjoyed by people of all ages. Mahimahi, also known as dolphinfish or dorado, is a firm, flavorful fish that is perfect for grilling. It has a mild taste that pairs well with a variety of seasonings and sauces. Grilling mahimahi is a great way to cook it because it allows the fish to retain its natural flavors and juices. Plus, it's a quick and easy way to prepare a meal. Whether you're a seasoned griller or a beginner, you're sure to find a grilled mahimahi recipe that you'll love.

Let's cook with our recipes!

GRILLED MAHIMAHI

Grilled Mahimahi image

You can use other types of firm, white-fleshed fish, or even shrimp or chicken for this grilled dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 7

Ingredients

3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lime juice
3 garlic cloves, smashed
1/2 teaspoon cumin seeds
1/4 teaspoon freshly ground pepper
2 to 3 sprigs thyme, oregano, or other herbs
1 1/2 pounds mahimahi fillets

Steps:

Make marinade: Combine olive oil, lime juice, garlic, cumin seeds, pepper, and herbs in a large resealable plastic bag or airtight plastic container. Shake well to combine.
Add fish, and shake gently to coat well with the marinade. Refrigerate at least 1 hour and up to 4 hours.
Heat grill or grill pan. Remove fish from marinade, letting excess drip off; grill until it is browned on the outside and cooked through, about 4 minutes per side. Serve hot or at room temperature.

GRILLED MAHIMAHI WITH TAMARIND GLAZE

Grilled Mahimahi with Tamarind Glaze image

Provided by Gina Marie Miraglia Eriquez

Categories Fish Quick & Easy Lime Summer Grill/Barbecue Soy Sauce Gourmet

Yield Makes 10 main-course servings

Number Of Ingredients 9

Ingredients

1/2 cup tamarind pulp (from a pliable block)
1 cup boiling-hot water
3 tablespoons plus 1 teaspoon packed palm or dark brown sugar
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
1 tablespoon fresh lime juice
10 (1- to 1 1/2-inch-thick) pieces mahimahi fillet with skin (6 oz each)
2 tablespoons vegetable oil
1 teaspoon kosher salt

Steps:

Soak tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Pour mixture into a medium-mesh sieve set into a bowl, then force pulp through sieve, discarding seeds and fibers. Add brown sugar, soy sauce, fish sauce, and lime juice, stirring until sugar is dissolved.
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Brush fish all over with oil, then sprinkle with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, about 4 minutes. Turn fish over and grill until just cooked through, about 6 minutes more. Brush tamarind sauce all over fish and grill 1 minute.
Serve with remaining sauce.

GRILLED MAHIMAHI WITH PINEAPPLE SAMBAL

Grilled Mahimahi with Pineapple Sambal image

Categories Fish Pepper Pineapple Summer Grill/Barbecue Shallot Cilantro Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

2 garlic cloves, finely chopped
3 oz shallots, halved lengthwise and thinly sliced crosswise (2/3cup)
3 tablespoons vegetable oil
2 fresh Thai or serrano chiles (2 to 3 inches long), minced, including seeds
3/4 pineapple (preferably not labeled "super sweet"), peeled, cored, and cut into 1/2-inch cubes (4 cups)
1 1/2 tablespoons Asian fish sauce
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup coarsely chopped fresh cilantro
6 (1- to 1 1/2-inch-thick) pieces mahimahi fillet with skin (6 oz each)

Steps:

Cook garlic and shallots in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until softened, 3 to 5 minutes. Add chiles and pineapple, then sauté over moderately high heat, stirring occasionally, until pineapple is softened, 4 to 5 minutes. Add fish sauce, sugar, and salt and sauté sambal, stirring, 30 seconds. Cool to room temperature, then stir in cilantro.
While sambal is cooling, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Brush fish all over with remaining tablespoon oil, then season with salt. Grill, skin sides down, on lightly oiled grill rack, covered only if using gas grill, until skin is crisp, 4 to 5 minutes. Turn fish over and grill until just cooked through, 4 to 5 minutes more. Serve fish with sambal.

Tips:

Select the freshest mahimahi possible: Look for fish with bright, clear eyes, firm flesh, and a mild, briny smell.

Choose the right cooking method: Mahimahi can be grilled, pan-fried, baked, or broiled. If you're grilling or pan-frying, use a little oil to prevent the fish from sticking.

Cook mahimahi to the proper internal temperature: The FDA recommends cooking fish to an internal temperature of 145°F (63°C). You can check the temperature with a meat thermometer inserted into the thickest part of the fish.

Season mahimahi simply: Mahimahi has a delicate flavor, so it doesn't need a lot of seasoning. A little salt, pepper, and lemon juice are all you need.

Serve mahimahi immediately: Mahimahi is best served immediately after it's cooked. If you need to store it, wrap it tightly in plastic wrap and refrigerate it for up to 2 days.

Conclusion:

Mahimahi is a delicious and versatile fish that can be cooked in a variety of ways. Whether you're grilling, pan-frying, baking, or broiling, mahimahi is sure to please. With its mild flavor and firm texture, mahimahi is a great choice for a healthy and satisfying meal. So next time you're looking for a delicious and easy-to-cook fish, give mahimahi a try!